Cracklin Bread Recipe

Cornmeal: A staple in Southern cooking, it provides the base for the bread's texture.

All-purpose flour: Adds structure and helps the bread rise.

Baking soda: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Buttermilk: Adds moisture and a slight tanginess to the bread.

Cracklings: Fried pork fat pieces that add a crunchy texture and savory flavor.

To achieve a perfectly textured cracklin bread, ensure that the buttermilk is at room temperature before mixing it into the dry ingredients. This helps the baking soda activate more effectively, resulting in a lighter and fluffier bread. Additionally, when folding in the chopped cracklings, be gentle to maintain their texture and distribute them evenly throughout the batter.

• cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but may have a slightly different grind, which can affect texture minimally.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the bread denser.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to achieve a similar leavening effect, but note that it may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup; let it sit for 5 minutes to thicken. This mimics the acidity and texture of buttermilk.

• chopped cracklings - Substitute with bacon bits: Bacon bits provide a similar salty, smoky flavor and crunchy texture.

• Allow the cracklin bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the bread tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.
• Place the wrapped bread in an airtight container or a resealable plastic bag to provide an extra layer of protection against air and moisture.
• Store the cracklin bread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.
• For refrigeration, place the wrapped bread in the refrigerator. It can last up to a week when stored this way.
• To freeze, wrap the bread in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, place it in a heavy-duty freezer bag, squeezing out as much air as possible before sealing.
• Label the package with the date to keep track of its freshness.
• Frozen cracklin bread can be stored for up to 3 months. When ready to eat, thaw it in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
• For a quicker option, you can also reheat individual slices in the microwave. Wrap a slice in a damp paper towel and microwave on medium power for about 20-30 seconds.

• Preheat your oven to 350°F (175°C). Wrap the cracklin bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• For a quicker method, use a microwave. Place a slice of cracklin bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds, checking to ensure it doesn't become too soft or rubbery.
• If you prefer a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the cracklin bread slices in the skillet and cook for 2-3 minutes on each side, or until heated through and slightly crispy.
• For an air fryer, preheat it to 320°F (160°C). Place the cracklin bread slices in the basket, ensuring they don't overlap. Heat for 3-5 minutes, checking halfway to ensure even warming.

• Oven: Preheat to 425°F (220°C) to bake the bread until golden brown.

• Large mixing bowl: Combine the cornmeal, flour, baking soda, and salt, and mix in the buttermilk and cracklings.

• Measuring cups: Measure out the cornmeal, flour, and buttermilk accurately.

• Measuring spoons: Measure the baking soda and salt precisely.

• Spatula: Fold in the chopped cracklings gently into the batter.

• Greased baking pan: Pour the batter into this pan to bake the bread.

• Toothpick: Check for doneness by inserting it into the center of the bread.

• Cooling rack: Let the bread cool slightly before serving.

Pre-measure ingredients: Measure out cornmeal, flour, baking soda, and salt ahead of time to streamline the mixing process.

Use pre-chopped cracklings: Purchase pre-chopped cracklings to save time on preparation.

Grease the pan in advance: Grease your baking pan before you start mixing the ingredients to save a step later.

Preheat the oven early: Turn on the oven to preheat while you gather and mix your ingredients.

Mix dry ingredients first: Combine all dry ingredients in a bowl before adding buttermilk to make the process quicker.